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The main aim of the study was the evaluation of the quality of carcasses of bulls (n = 196), heifers (n = 83), steers (n = 39) and cows (n = 61) by morphometric analysis and cutting of right parts of carcasses. All categories under study were bred on the farm in Moravia and East Bohemia. Bulls and heifers were slaughtered at average age 661 days, whereas their average age was 668 ± 52 kg. Cows were slaughtered at the age from 2.5 to 8 years, while their average weight was 573 ± 121 kg. Statistically highly significant differences (p < 0.01) were found between length and low-level size of body of all categories under study. The best meatiness of rump was found in steers. Girth spiral round in steers was 173 cm. The highest share of meat was found in bulls (77%). On the other hand in this category was found the lowest share of bone (21.8 %). The highest share of meat of the first quality was found in heifers (30.2 %). The shares of meat of heifers and steers were comparable and ranged between 76.0 and 75.8%. The share of bones in steers was 22.7%. In fine it is possible to state that the cows have comparable share of meat to bulls, however on the other hand the cows meat have the worse nutritional and culinary qualities.

Quality traits of three broccoli cultivars, which were grown for autumn crop was determined: 'Chevalier' F₁, 'Milady' F₁ (cultivars of Dutch origin) and 'Cezar' F₁ (of Polish origin). Immediately after harvest sensory quality of broccoli was evaluated, using the quantitative descriptive analysis method (QDA). In 'brainstorming' session there were chosen 14 attributes (profiles) concerning smell, texture, taste / flavour. Overall quality impression was also scored and hedonic test of broccoli liking was performed. Other quality traits determined were: antioxidant activity, total carotenoids content, vitamin C content, colour parameters in CIE L*a*b* system. These traits were determined separately for florets and stems of broccoli plants, both of which are usable parts of this vegetable. Results showed that investigated cultivars differed in respect of quality traits concerning sensory attributes, antioxidant activity, carotenoids content, vitamin C content and colour parameters. Results showed also that florets of broccoli performed higher antioxidant activity than stems. Carotenoids content in broccoli cultivars was much higher in florets than in stems, but vitamin C content was on similar level in florets and stems of the plants. Florets and stems of all broccoli cultivars differed much in respect of colour parameters - lightness, greenness and yellowness.

In the experiment, the effect of additives supplementation on the fermentation quality of corn silage was examined, compared with the untreated control ( K). The aditive "A" contained bacterial component of (Propionibactrium acidipropionici - MA126/4U 3*10¹⁰ and Lactobacillus plantarum - MA18/5U). The effective substances of bacterial inoculants "B", selected were bacterial strains of (Lactobacillus casei ssp. rhamnosus LC - 705 DSM 7061 4*10¹¹, Propionibacterium freudenreichii spp. shermanii JS DSM 6067 2-4*10¹¹). There were used as effective substances of bacterial inoculants "C" lactic bacteria and enzyme (Lactobacillus plantarum CCM 3769 1.67*10¹⁰, Lactococcus lactis CCM 4754 1.67*10¹⁰, Enterococcus faecium CCM 6226 1.67*10¹⁰, Pediococcus pentosaceus CCM 3770 1,67*10¹⁰, cellulase, hemicellulase, sodium benzoate). They were applied in the dose of prescript by producer. At conservations with all aditivum were statistically significant (P < 0.01) increase of lactic acid formation from 55.31±9.72 g/kg DM of control silage to 59.60±10.84 g/kg DM aditivum "A", 59.36±10.04 g/kg DM aditivum "B" rather to 60.74±9.90 g/kg DM aditivum "C". Aditives "A" and "B" were statistically significant (P < 0.01) increase propoinic acid and total fermentation acid content in silages occured. The fermentation characteristics in the microbial aditivum silages by us were more favourable. The date of fermentation was statistically significant (P < 0.01) increase the contents of acetic acid from 45.49±2.83 g/kg DM of 4^st day to 63.07±4.25 g/kg DM of 32^ndday rather to 67.70±2.94 g/kg DM of 64^st day. There were statistically significant (P < 0.01) increase contents of acetic acid and total acid content. The date of fermentation was statistically significant (P < 0.01) degressive of pH.

Fermented pig slurry as a fermentation residue of biogas plants was used for vegetables fertilization as a replacement of industrial mineral fertilizers. Tomatoes were grown in vessels, celery and spinach in the field, radish and lettuce in the greenhouse. Besides dry matter content determination vegetables were evaluated from the food quality point of view. Is consists of microbiological assessment, nitrates and selected elements (Pb, Cd, As, Zn and Hg) content determination.

Drip irrigation constitute one of the general factor by viticulture production. Their wide utilization it is possible expect in warm south exposed regions of southern Moravia. Gist is deficienty of rainfall during the vegetation (about 500 mm), which espressivo yield and qualities performance. Principal aim research design solving on constitution horticultural techniques is verify and valorize influence drip irrigation on growth vine guilty and qualities her performance in climatic and soil conditions of southern Moravia. Subsequently formulate valid findings for users of drip irrigation, which enable their efficient utilization behind contemporary reservation regular, high-quality harvest.

In the experiment the parameters of milk quality from organic and conventional dairy farm were analyzed. The number of somatic cells was 219. 10³.ml^-1 in the organic milk and 242. 10³.ml^-1 in the conventional milk. It seems that conditions of organic farming could be able to have a positive effect of health of mammary gland. We found the highest number of somatic cells at the end of the year (336.10³.ml^-1 in organic milk in December, respectively 336.10³.ml^-1 in conventional milk in November). The total bacteria count was higher in organic milk (86.10³ CFU.ml^-1) than conventional (51.10³ CFU.ml^-1) likewise the number of coliform bacteria. Number of coliform bacteria was by conventional milk under 1000 CFU.ml^-1 for all samples. The highest number of coliform bacteria in organic milk was achieved in February (1000 CFU.ml^-1). We found higher content of fat (4.23 g.100g^-1) and protein (3.41 g.100g^-1) by organic milk in comparison with the conventional milk (4.11 g.100g^-1, resp. 3.39 g.100g^-1). The higher content of protein and fat in organic milk and the higher protein content in conventional milk were determined in December. The heat resistance was determined by 96 % ethanol required to coagulation of 2 ml of milk. The conventional milk has significantly lower heat resistance (1.38 ml) than the organic one (1.86 ml). Better heat stability by organic milk and higher content of Ca (144.29 mg.100g^-1) correspond with higher technological quality of organic milk.

The aim of the work was to evaluate the effect of addition of humidity absorbent (malt sprouts) and chemical conservation additive on fermentation process quality of brewer grains' silage. Chemical conservation additive was based on formic acid, propionic acid, benzoic acid and ammonium formate content. In a model experiment the fresh brewer grains were used. A dry matter (DM) content of brewer grains was 187.4 g/kg. Six treatments with three repetitions per treatment were prepared. The treatments A₁, A₂ and A₃ were not supplied by humidity absorbent. Treatment A1 was a control treatment without any additive. The treatments A₂ and A₃ were supplied by chemical conservation additive in a dose of 3 L per tonne and 6 L per tonne, respectively. The treatments B₁, B₂ and B₃ were supplied by malt sprouts to reach DM content of conserved matter on level 320-350 g/kg. Moreover the treatments B₂ and B₃ were supplied by chemical additive with its dose 3 and 6 L per tonne. Model silages were evaluated after 8 months of conservation at average laboratory temperature 26-28 °C, from each treatment were the final laboratory samples taken and analyzed. During conservation of treatments B₁, B₂ and B₃ were no drain recognized. From A₁ treatment drained 1300 ml of waste fluid that is 145 L per tonne of conserved matter. That was significant (P < 0.01) the malt sprouts addition support the lactic acid production and eliminate acetic acid production. There was no propionic acid or butyric acid detected in silages with malt sprouts event in these silages were analyzed higher (P < 0.01) concentration of ammoniac. Chemical additive supplementation improved (P < 0.01) the pH value and water leach acidity. The results show the malt sprout addition eliminates waste fluid drain and improves fermentation process. The higher concentration of chemical additive (6 l/t) inhibited the fermentation process in our model experiment.